Narragansett Beer / Tennis Industry Magazine

Secured by Boston and New York public relations agency marlo marketing, the November issue of Tennis Industry Magazine features Narragansett Beer in an article about the release of its Bancroft Up or Down Ale. The piece highlights the beer’s tasting notes, retro packaging and connection to the tennis world and even includes quotes from Narragansett President Mark Hellendrung on what inspired him to create the ale.

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Area Four, The Honey Paw, RUKA, Temple Bar, Eastern Standard and Branch Line / FSR Magazine

Secured by Boston and New York public relations agency marlo marketing, the November issue of FSR magazine includes Area Four, The Honey Paw, RUKA, Temple Bar, Eastern Standard and Branch Line in a feature on 111 innovative menu ideas from chefs and restaurants across the country. The piece highlights these restaurants’ creative ways of utilizing fermentation, tofu, aji chilies, olives, lamb and legumes within their dishes.

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Branch Line / Sip Magazine

Secured by Boston and New York public relations agency marlo marketing, the Fall 2017 issue of Sip magazine features Branch Line in an extensive six-page spread. The piece highlights the restaurant’s beer buyer Magellan Casto on her process of selecting craft beer options. The piece includes several images, great information about the program and even a recipe and beer pairing for the Slow-Roasted Pork Sandwich.

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Willow Tree / Northshore Magazine

Secured by Boston and New York public relations agency marlo marketing, a placement for Willow Tree’s Turkey pot pies, Thanksgiving offerings, and company history are featured in a placement secured in Northshore Magazine’s November Food Issue.

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Boston Common Magazine / Eventide Fenway

Secured by Boston and New York public relations agency marlo marketing, a placement for Big Tree Hospitality in the Late Fall issue of Boston Common magazine spotlights Eventide Fenway in a two-page spread about the Boston expansion. Alongside great photos, the piece delves into the history and success of Big Tree Hospitality in Portland and explains Eventide Fenway’s new counter-service model.

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Bob’s Clam Hut / edible Maine

Secured by Boston and New York public relations agency marlo marketing, Bob’s Clam Hut owner, Michael Landgarten, is featured the Fall 2017 issue of edible Maine. The four-page spread begins with a full-page photo of Landgarten along with a brief background on him before delving into an interview-style piece that touches on Bob’s history, Michael’s activism and thoughts on the food/restaurant industry, as well as some of Landgarten’s personal reflection on running two restaurants. The story concludes with a photo of Landgarten, which is also included in the magazine’s table of contents page.

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Re-Grip / The Family Handyman

Secured by Boston and New York public relations agency marlo marketing, the October/November 2017 issue of The Family Handyman features Preval’s Re-Grip in the ‘Stuff We Love’ section. The piece highlights the easy to apply handle covers making any old tool, big or small, feel more comfortable and brand new.

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RUKA / Boston Home Magazine

Secured by Boston and New York public relations agency marlo marketing, RUKA was featured in the Fall 2017 issue of Boston home magazine in a 2-page spread about the restaurant’s interior design and includes numerous photos while highlighting décor details.

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RUKA / OUT Magazine

Secured by Boston and New York public relations agency marlo marketing, RUKA was featured in the October issue of Out magazine (circulation 203,039K+) in a piece about pisco cocktails. The story includes Nicole Lebedevitch’s insight detailing the specifics of pairing pisco cocktails with gourmet cuisine.

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Woods Hill Table & Hugo’s / Food Fanatics

Secured by Boston and New York public relations agency marlo marketing, the Fall 2017 issue of Food Fanatics magazine includes both Woods Hill Table (Concord, MA) and Hugo’s (Portland, ME) in a piece on creative ways to consume squash. The article quotes both restaurant’s chefs, detailing how they use the many varieties of the gourd. Also featured is a recipe and photo of Woods Hill Table’s Spaghetti Squash with Smoked Labneh & Shishito Peppers.

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